German Recipe Monday: Sauerkraut Casserole

Winter finally came. Right now it’s – 15°C (5°F) outside and when we took the tram over the river today, there were many ice floes on the water. Unfortunately I didn’t have my camera with me, it was so beautiful! Maybe I’ll take some pictures tomorrow, right now I am happy to be in a warm room again. To be honest, I’d prefer to go straight to bed right now, because I am dead tired, but since I promised a German recipe Monday, I better not fall asleep on the keyboard.

This recipe is something I had never heard about until a couple of years agon, when some friends made it for us. It is a casserole usually made with potatoes, sauerkraut, and a cream cheese sauce, topped with cheese and baked. (Or that’s how my friends make it. There are several versions.) When I first heard about it, I thought it sounded weird. But I tried it anyway and really liked it. I already mentioned this dish last year on this blog, but totally forgot to post the recipe. So here is my vegan version!

Sauerkraut Casserole (Sauerkrautauflauf), serves 4
1 tablespoon olive oil
1 medium onion, diced
100 g (3.5 oz) seitan, diced
1 teaspoon dried majoram
1 teaspoon dried sage

120 ml (1/2 cup) unsweetened soy milk
120 g (1/2 cup) unsweetened soy yoghurt
1 teaspoon salt
1 tablespoon dijon mustard
2 cloves garlic, minced
1 tablespoon olive oil

oil to grease the casserole dish
500 g (1 lb 1.63 oz) waxy potatoes, sliced thinly
400 g (14.1 oz) sauerkraut

50 g  (1 cup) bread crumbs
2 tablespoons nutritional yeast
2 tablespoons cashews or pistachios
salt and pepper to taste

Grease a casserole dish and preheat the oven to 200°C (400°F).

Heat 1 tablespoon of oil in a pan. Fry the onion for about 4-5 minutes or until translucent. Add seitan and herbs. Fry another 5-7 minutes or until the seitan is crispy. Set aside.

Blend together soy milk, yoghurt, salt, mustard, and the remaining oil. Set aside.

Place half of the potatoes in the prepared casserole dish. Combine sauerkraut with seitan mixture and place half of it on top of the potatoes. Repeat with remaining potatoes and sauerkraut mixture. Pour over soy milk mixture.

Place bread crumbs, nutritional yeast, and cashews in a food processor and process until the cashews are ground. Season with salt and pepper and sprinkle on top.

Cover with aluminium foil and bake for 50 minutes. remove foil and bake for another 10 minutes. Let sit for about 15 minutes before serving. Enjoy!

(I hope I made myself clear. Trying to write up a recipe in a foreign language while almost sleepwalking is difficult! Good night everyone.)

17 thoughts on “German Recipe Monday: Sauerkraut Casserole

  1. I was laughing to my “host mother” about how I haven’t had any sauerkraut since coming to Germany. So she came home from the store last night with a big jar.
    She says “I don’t know what to do with it, I never buy the stuff.”

    My first thought was to check here for a recipe since you have been my german-vegan savior for the past six months and the last thing you posted is exactly what I was looking for! Plus I already have almost everything I need for the recipe.

  2. You obviously know about my undying love for sauerkraut, and that Polish shop that has just opened near me sells amazing stuff. Printing out immediately.

  3. This recipe really stirs up old memories. One of the very first things I cooked when I first got married was a sauerkraut casserole! I think it had potatoes and sausage in it. I remember my husband telling his mother how good it was, and she acting like I had a lot to learn about cooking. It WAS good, but probably not as good as yours.

  4. I’ve made something kind of like this for G, but I love the idea of using yogurt to lighten and add a little zing to the sauce. I’m going to have to make this if we ever get winter here this year!

    1. The weather is so weird this year! Everybody is complaining it’s too warm. Until last week I was complaining, too. And now it’s too cold…

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